Chicken Satay

Chicken Satay

This would traditionally be served as an appetizer at Oriental restaurants, but Jeremy and I enjoyed it as our main course.  It was a super delicious way to use our new grill (thanks Schultz's if you're reading this!).

Marinade

-1 lb chicken, cut into strips

-1/2 cup coconut milk

-1/2 cup fat-free plain yogurt

-1 clove garlic

-1 inch piece ginger

-3 Tbsp soy sauce

-1 Tbsp curry powder

-1 Tbsp brown sugar

-1 tsp chili paste

 Whisk together all ingredients except chicken.  Allow chicken to marinate for 2-8 hours.

Peanut Dipping Sauce

-1 cup peanut butter

-1/2 cup hot water

-2 tsp chili paste

-1/4 cup soy sauce

-1/2 tsp red pepper flakes

-1 clove garlic

-1 inch piece ginger

-2 Tbsp brown sugar

-juice of 2 limes

Combine all ingredients in blender and puree until smooth.

To serve: broil or grill chicken until cooked through.  Garnish with chopped peanuts and fresh cilantro if desired, and serve with peanut sauce for dipping.